Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, italian bread bowls. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Italian Bread Bowls is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Italian Bread Bowls is something which I’ve loved my whole life. They are nice and they look fantastic.
These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup Nutritional Information. Have been looking for Bread Bowls and Potato Soup for over a year.
To get started with this particular recipe, we must prepare a few components. You can cook italian bread bowls using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Italian Bread Bowls:
- Make ready Ingredients
- Prepare 1 1/2 tbsp Active Dry Yeast (use 1 tbsp instant yeast)
- Get 2 1/2 cup Warm Water
- Make ready 2 tbsp White Sugar
- Make ready 2 tsp salt
- Get 2 tbsp Vegetable Oil
- Make ready 6 cup Flour (you can also use 1/2 whole wheat 1/2 all purpose flour)
- Take Egg Wash
- Make ready 1 Egg
- Make ready 1 tbsp water
- Get Spices (optional)
- Take 2 tsp garlic powder
- Take 2 tsp Italian Spice
- Prepare 2 tsp Cracked Pepper
Homemade Italian Bread Bowls using just a few simple ingredients. Served with Progresso Traditional Chicken Tuscany Soup and Vegetable Classics Tuscan-Style White Bean Soup and topped with. This wonderful recipe for Italian Bread Bowls comes from Melanie at Mel's Kitchen Cafe. Well, I didn't have time for that so I made the second recipe she posted for Italian Bread Bowls.
Steps to make Italian Bread Bowls:
- In a large bowl, dissolve yeast in warm water and sugar. Let stand until creamy, about 10 minutes.
- Add salt, oil, any spices and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time. Beat well with an electric mixer at medium speed after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
- Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
- Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loafs on lightly greased baking sheets sprinkled with cornmeal.
- Cover and let rise in a warm place until doubled in bulk, about 40 minutes.
- Preheat oven to 400°F. Take a very sharp knife and cut two 1 inch slits in the center of each loaf. In a small bowl, beat together 1 egg and 1 tbsp water. Lightly brush the loaves with half of the egg wash.
- Bake in preheated oven for 15 minutes. Brush with remaining egg wash and bake 10 - 15 more minutes or until golden. Cool on wire racks
- To make bowls cut a 1/2 inch thick slice from the top of each loaf and scoop out the centers (leaving 3/4 inch thick shells. Fill with hot soup and serve immediately.
Two bowls of hot fresh Italian Meatball Soup and wholegrain bread Kitchen bread making wooden background with bowls of wheat. These bread bowls are a great way to serve soup in the wintertime. Italian Chef Salad Bread Bowl. by CookingONTheSide. Italian Bread Bowls, slightly adapted from Mel's Kitchen Cafe. (I halved her recipe since we only Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Pour the egg mixture into the bread shell and top with the Parmesan and the remaining provolone.
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